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As a kid, I loved creamsicle treats. Do you guys remember those? Far better than the common popsicle. That creamy vanilla centre coupled with an icy orange bite was dreamy — classic!

Well, it’s been a long time since I’ve had a creamsicle, and I haven’t seen any vegan ice cream verson. (anyone?… do they exist?) I wanted to recreate that refreshing, creamy-orange flavor in a healthier goodie – that would be simple to make.

“Creamsicle Smoothie”!

The girls returned to school last week, and this smoothie has been perfect after school when the days are still warm. It’s bright and naturally sweet, and entirely nourishing with whole foods ingredients.

If you’ve followed my blog for even a short while, you already know I’ve been a long-time fan of Vegapowders. Their flavors are fabulous, and the ingredients simple and clean – with no dairy, sugar or soy, and non-gmo project verified. Vega Sport and Vega One are always in my pantry. Vega One French Vanilla is a staple, and it works beautifully here, adding some background vanilla flavor along with all those extra plant-based vitamins and minerals! I like 1/2 scoop here, but you can use the full scoop, adjusting to taste.

For that creamy-orange base, I use a combination of fresh oranges along with non-dairy milk. We keep a few vegan milks on hand, including soy, cashew, and almond milks. Here I’ve used Silk unsweetened original almond milk. It’s one of our staple milks, again with no added sugar and non-gmo project verified.

I choose to use a whole orange in favor of orange juice. We rarely have orange juice on hand, but I always have oranges. If you’d prefer to use fresh orange juice, you can do so (see recipe). I also add a peeled lemon for extra brightness. I do this every day with my green smoothies, and I found it contributed a more vibrant flavor here too. So, don’t omit it! Finally, I sneak in some raw carrots. Why not? Adds to the orange color, and gives an added nutrient boost for the kids (or adults)! Using the raw carrots, you do need to give that smoothie a good blitz. A high-speed blender works best, but just ensure to puree very well if using a standard blender.

K, kids… hope you love this one! Please let me know if you try it, or what childhood treats you’d like to see reinvented smoothie-style.

Add all ingredients (except ice, and starting with 1/2 cup of powder) to a blender. Puree until very smooth. Taste, and add extra powder if desired, and extra milk to thin if desired. Add ice to glasses and pour smoothies over ice if using. Serve. Makes just over 3 1/2 cups; makes 2 large smoothies or 3 smaller.

Vega Note: I prefer this smoothie with 1/2 scoop of the vanilla powder. You can taste and adjust to use the full scoop if desired.

Milk Note: I prefer keeping unsweetened milks on hand, because they are the most versatile in recipes – can be used in both savory and sweet. Here, you can always add a touch of sweetness with a drizzle of maple syrup. I don’t think you’ll need it though. If you’re using overripe (frozen) bananas, there is enough sweetness along with the pineapple and mango.

Banana Note: The pineapple, banana, and mango can be used interchangeable if you prefer one more than the other. For instance, you can use 1 cup of frozen mango and 1/2 cup of pineapple, or 3/4 cup of frozen banana and 3/4 cup of frozen pineapple. The flavour will change just slightly with the highlighted fruit.

This post has been sponsored by Vega and Silk as part of their Build a Better Smoothie campaign. The opinions and text are all mine.

For as long as I can remember, I’ve loved onion rings. As a kid, we’d go to the A&W drive-in for root beer floats and onion rings. Those were the days when you’d order from a parking space and a server would bring out your order on a tray to the car window. Anyone else remember that? It was pure junk food that I don’t care to eat today, but it brings back fond memories of my father taking us out.

Until now I’ve never recreated an onion ring recipe at home. I’ve also never cooked with deep frying (it scares me). When we do order onion rings at restaurants now, my memories of eating them are better than the actual thing. Do you know what I mean? I still love the idea of onion rings, but really don’t care for that greasy, heavy version anymore.

So, I wanted to makeover one of my favorite foods from childhood in a way that I could really enjoy again – and in a way that my family would enjoy too. Not just a vegan onion ring, but a crispy, tasty, vegan onion ring recipe that is actually healthy.

… and by George, I think I got it! The secret to this healthy onion ring recipe comes down to a couple of things. First, presoaking the sliced onions. Since the onion rings are baked, this step helps soften that raw flavor, for a more mellow, sweeter baked onion ring. Second, the magic of aquafaba. Yep, our beloved plant-based diet egg-white sub shines again!

I actually haven’t been been focusing on developing aquafaba recipes per se, but here it just seemed like the perfect fit – and it is. So, don’t skip the soaking – and don’t skip the bean water.

Finally, the extra step of separating the breadcrumbs helps keep these low-fat onion rings crispy. The 3-step coating takes a little bit of patience, but will be well worth it, I promise! Okay, enough talk. Time to eat some good vegan food!

First, slice and soak the onions. Slice in rings, and place in a bowl covered with ice-cold water. Prepare 2 baking sheets with parchment paper and preheat oven to 450 degrees. Let soak for 1/2 hour. Drain and pat dry with paper towels. Place the chickpea flour with the sea salt in a ziploc bag. Put the chickpea brine in a bowl. Finally, combine the breadcrumbs, sea salt, and paprika in a third bowl. Once mixing through, transfer roughly half of this mixture to another bowl. (The onion rings will be coated in three steps – first in the chickpea flour, then the chickpea brine, and finally the breadcrumbs. Separating the breadcrumbs into two batches will help keep them dry so they will adhere to the onion rings. So, work with one bowl of breadcrumbs and then about halfway through the coating process, move on to that second bowl of breadcrumbs.)

Place the soaked/dry onions in the ziploc bag, seal, and shake to coat the rings. Remove, and dip each ring in the chickpea brine (discard any remaining), and next into the breadcrumb mixture. Place rings on the baking sheets. Bake for 15 minutes. After that time, rotate the trays (from bottom to top), flip the rings, and bake another 10-15 minutes until golden and crispy! Serve.

Sweet potatoes are truly one of my favorite plant-powered foods. I buy them regularly, and use them pretty much daily – in everything from soups to salads to dips to desserts (like this most popular cake)!

When I started cooking with sweet potatoes, the very first recipe I experimented with was – fries! Why not, right? Who doesn’t love fries? I think I may have seen them on a cooking show and so started to try them at home. (Remember when cooking shows were about cooking and not competitions?? Yeah, that’s another post.)

Sweet potato fries soon became a staple for us. Before we even had kids, hubby and I would roast up a big batch of sweet spud fries and eat as a full meal, we loved them that much. Then, I used to season with a lot of garlic, and also use oil for roasting. Now, I season a little more ‘kid-friendly’, but still deliciously – and I’ve found ways to roast them without the use of oil.

This recipe from Plant-Powered Families does just that. With a big weekend of Super Bowl snack foods approaching, I wanted to share this one with you all.

Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper and wipe over the surface of the parchment with just a drop of oil*. Wash and peel the sweet potatoes. Cut the potatoes into wedges. is is easiest by cutting in half and then, depending on the size, cutting 3–4 wedges from each half. In a large bowl, whisk together the garlic powder, Dijon mustard, smoked paprika, balsamic vinegar, maple syrup, and hot sauce. Add the wedges to the mixture and toss to coat. Spread on the prepared baking sheet, and pour over any remaining liquid. Sprinkle on the sea salt. Bake for 50–65 minutes, or until the sweet potatoes have softened and caramelized in spots, rotating/flipping the wedges once or twice through baking. Taste, and season with extra sea salt if desired. Serve! Serves 4 as a side.

Serving Suggestions: In addition to ketchup for dipping, try one of thesedips or sauces!

*If you have very good parchment paper, this can be omitted. Some brands of parchment will stick to veggies, oddly. This is just a drop of oil, to wipe around the paper. If you know you have good quality parchment, this can be omitted.

Looking for other snacking recipes? Try these crowd-pleasing recipes!…

You may be wondering… “Dreena, your recipes don’t use butter or coconut spread – what gives?” True. My current vegan recipes utilize whole foods ingredients. However, I have used some of these products in my earlier cooking days. Plus, Earth Balance has a line of peanut butter products that I do use. Plus-plus… have you tried their popcorn? 😉

Seriously, my philosophy about eating a plant-based diet is that as a family we eat about 90% whole vegan food. I talk about this in Plant-Powered Families and Let Them Eat Vegan. So, while I cook and bake with whole foods ingredients, we also enjoy some convenience foods as a family. For instance, we use some store-bought vegan cheeses for school lunches and parties (as nut cheeses aren’t possible with nut allergies), and our girls love taking the Earth Balance popcorn to movies with friends! As a mom, I love that they can have these treats with their friends rather than feel they miss out at parties and events. In short, I’m delighted to be a part of this event. I always encourage a vegan choice, as diet is a journey for vegan families.

Speaking of the popcorn, I’ll now share an easy vegan recipe from PPF. These APPLE NACHOS SUPREME will be a hit at holiday parties!

Your kids will LOVE this treat. It feels so festive and special, yet is pretty easy to pull together and is quite healthy! You can customize with toppings you like best. (Don’t be intimated by the length of the recipe, it’s just to give details, and I offer short-cuts!)

For spiced caramel: Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (I use the Blendtec twister jar, which is the perfect size for this small batch—you can also use a mini food processor but it may not get as smooth). If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. (Try not to add too much at once, or the mixture could become too thin.) Puree until completely smooth. Once smooth, transfer to a small zip-top bag (to later pipe onto the nachos). To make the apple base: Toss the apples in the lemon juice. Arrange on a large plate. To assemble with toppings: Add the nut butter to a small zip-top bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon. Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired. Finally, take the prepared caramel in the zip-top bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos. Serves 3-4.

Caramel Note: For a quick fix, substitute brown rice syrup for the caramel. Use 1/4–1/3 cup, and you can choose to stir in some of the spices, or leave as is.

Serving Suggestion: I like to drizzle one layer of nut butter on top of the apples, to help the toppings stick, and then a drizzle of the caramel last—it looks so lovely! You can switch it up, using the caramel first and then the nut butter last if you like. Also, another option is to make a nut caramel, blending the nut butter straight into the date caramel. You may need to add a touch more water to get it moving in the blender (depending on your blender).

Kitchen Tip: These are best served soon after making. The lemon juice will help preserve the color of the apples, but not for long. You can prepare the date caramel in advance, and get the ingredients prepped in advance, then simply assemble before serving.

Well, as much as I tried to resist it – fall is here. Every year I feel I drag myself into fall, holding on to summer produce and the carefree summer clothes. This year, I noticed as I was clinging to the raw foods of summer, I wasn’t feeling great. Not sick, but my digestion wasn’t feeling the same. So, I started eating more cooked foods and warming soups. I noticed a difference within a day or two. Now, I’m finally enjoying wearing some cozy layers and digging into fall foods!

I’ve been playing with lots of new apple recipes, and also winter squash. These PUMPKIN SPICE BARS are a little deceiving. They taste every bit like other pumpkin treats, yet they are made with pumpkin seeds, not pumpkin flesh! They dried apricots help enhance the pumpkin flavor, along with the spices.

I’ve had this recipe in my pocket for quite a while now. It was actually one I had planned to include in PPF, but as I’ve mentioned a couple of times, I had to cut down the recipe content. Dang it! I hate that! But, I do love sharing the recipe with you now.

The frosting is… well… a must. Just don’t skip it, okay? The bars will be okay without it. But why bother making them without it? If you’re going to take the time to make these (and they are ridiculously easy), then take the extra 5-10 minutes to whip up the simple frosting! Don’t let me hear any of you making these without the frosting, k? That’s all I have to say about that. 🙂

Since these bars are nut-free, they can be packed in lunch. I’d classify them as more of a sweet snack than a full-fledged dessert. But, up to you!

Enjoy, guys. Do let me know how you like them! You are very quiet out there. I hear from many of you on social media, but not here on the blog. Please share your thoughts and feedback.

These bars are darn easy to make, but with the ‘icing’, they appear much more elaborate! When I gave one to our daughter for the first time to try she said “yum, mom, you have to make these on Christmas Eve”… good plan, kiddo!

In a food processor, first process the oats with the pumpkin seeds, hemp seeds, and salt and spices. Puree until crumbly and fine. Then, add the apricots, dates, and vanilla and process until the mixture becomes uniform and sticky. Depending on how moist your dates (and especially apricots) are, this may take a few minutes. Just as it is getting very sticky, add the brown rice crisp cereal process through. The mixture should still be sticky, and forming some balls or clumps in the processor bowl. Transfer mixture to an 8” x 8” pan lined with parchment paper (not much larger, but could use a smaller, deeper dish). Press mixture into pan evenly. In a small saucepan over very low heat, combine the ingredients for the drizzle, whisking through through until it melts down and becomes a liquid enough to pour. Avoid heating the mixture over too high a heat as it can scorch. Once thinned out, pour over the bars in a drizzle pattern. Refrigerate until completely cool, then cut into squares. Makes about 16-20 bars.

Chocolate option: Add 3-4 tbsp cocoa powder with the oats and seeds, etc. You can also add a couple of tablespoons of chocolate chips at the end when adding the crisp rice cereal.

Initially when I started making green smoothies, I didn’t add any protein powders. Later, I started experimenting with Vega products. Over time, I found a few favorites I really enjoyed – and over time, I noticed that the flavor profiles of Vega really improved. Now, Vega has quite a wide range of products from nutritional shakes to sport drinks to incredibly delicious snack bars.

Why do I use Vega? I just love it! It’s not that I feel we “need” the protein. I do appreciate its nutritional profile, especially when days are busy for us and the kids. But I also just love the flavors. Is that peculiar? When I make my green smoothies and add the vanilla, coconut almond, or tropical powders, the flavor is elevated… tastier! Plus, because of its nutritional profile, adding vega to our smoothies does make them more satisfying when “on-the-go”.

After experimenting with my favorite vanilla and tropical flavors, I turned to chocolate. (What took me so long?) 😉 I tried the chocolate powder and created this Chunky Monkey Smoothie recipe, now in Plant-Powered Families.

I use the vanilla and tropical Vega powders in a couple of other PPF recipes as well. Given my love for Vega, and use in PPF, it seemed a natural fit to bundle a giveaway of my Plant-Powered Families cookbook with some of my favorite Vega products.

The cool cool folks at Vega agreed, and we have put together a fine prize pack for you!

Lucky for us, the folks at Vega are super cool and offering not just this giveaway, but also giving us plant-powered families 20% off plus FREE shipping on any orders until August 2nd in their online store (you won’t get a better discount than this).

To get the 20% off and free shipping, enter this code at checkout: PPFamilies

Here’s the link again to their online store: Vega e-store. I’m stoked, I’ll be ordering myself – and have my eye on this tee. 🙂

Take advantage of this sweet deal. and then enter to win this enter prize pack below. Tell us which Vega product you love the most – or which you’re most keen to try!

Disclaimer: I have not received monetary compensation to post this discount and giveaway with Vega. I simply love Vega products, and Vega is supporting my work with this offer and gift bundle. Thank you, Vega!

I know I’m really bending the definition of hummus. Technically, this probably should be called a bean dip. But pretty much any chickpea or bean combination pureed into dippy goodness – is hummus in my book. I just can’t help myself… #hummusisafoodgroup 🙂

Even if we can’t agree on whether it should be called a dip or hummus – I have a feeling we can agree that this combination tastes delicious!

This was another recipe intended for my Plant-Powered Families cookbook. I got a little excited with recipe development! When needing to round out the recipes by chapter in PPF, I decided to scale back with a hummus recipe – and share it here. Once again, I thank Nicole Axworthy for bringing her exceptional talent to these food photos.

This hummus is a little unique, combining a mix of kidney beans with chickpeas, along with cooked sweet potato. Yes, sweet spuds! I love sweet potato in bean dips hummus. They lighten up the bean texture, while adding a touch of creaminess and also some sweetness – which is incredibly tasty in contrast to the spices and lime juice. So, whenever I bake sweet spuds, I’ll cook a few extra to have on hand for recipes like this (see recipe note below). I talk about this type of batch-cooking and repurposing ingredients in PPF as well. Just prepping a few extra portions of staples can really come in handy for other meals during the week.

Lime most hummus, this dip is wonderful with veg and snack chips. But, also try ‘repurposing’ this dip. Use it as a spread to hold other fillings in green wraps, or for baked burritos. Or, try a lunch or dinner bowl, gently warming the hummus and topping over cooked quinoa along with some veggies and chopped avocado, with a drizzle of dressing. Think outside the hummus bowl. Do you have any suggestions for turning hummus into a meal? If so, please share!

Cooked sweet potato lends a little creaminess and sweetness to this hummus-like dip. The lime juice lends a fresh tang, and there’s just enough chili powder and cinnamon to give it flavor without too much kiddo-offending spice!

In a food processor, combine the kidney beans, chickpeas, sweet potato, tahini, sea salt, ½ tsp of the chili powder, cinnamon, garlic, lime juice, and 1 tablespoon of water. Purée until smooth, gradually adding remaining water as desired to thin dip, and scraping down sides of bowl as needed. Add fresh cilantro or parsley if desired, and purée briefly to incorporate. Season with additional salt and spices to taste, if desired. Serves 4-5.

Sweet Potato Note: Prebake your spuds! Keep whole and unpeeled, just give a quick wash. Then, place on a baking sheet lined with parchment paper. Bake at 425/450 for 40-60 minutes (baking time varies based on size of spuds). Bake more than you need at a time, keep extras refrigerated for 4-5 days to use in other dishes – like salads, soups, pasta sauces, and more.

Spice Note: Use a good quality chili powder that isn’t too hot. If you aren’t sure of the heat intensity, start with a lesser amount, and then add more if desired. Our kids like this with 1/2 tsp of chili powder, but you may want to add more. You can also substitute a chipotle powder or chipotle hot sauce, to taste.

Enjoy the hummus, guys! And, quick reminder… if you already ordered Plant-Powered Families, be sure to email us to get that bonus 15 recipe ebook. Those 15 recipes are not included in the printed book, and I know you’ll find some favorites in there! I’m already hearing back from many of you on some of the recipes. So be sure to get your copy. 🙂 For details, see this post.

Usually when I post about a new dip or spread, it’s a variation on hummus. And, when grocery shopping I rarely find vegan spreads that aren’t hummus. You guys know I lovemyhummus, but sometimes we want a dip or spread that uses vegetables, or with different flavor combinations not typically found in hummus.

Enter Gourmet Creations! This is a local company (based in Langley, BC), that produces a line of plant-based, gluten free spreads and dips. When they reached out to ask if I’d review their line, I was most interested.

Taste: Overall, the collection of dips are flavorful without being too salty. Most have a tangy flavor, and several have spicy notes.

Ingredients: Their flavor and ingredient combinations are quite unique. While red pepper and black bean dips are not uncommon, I don’t think I’ve ever seen a “Carrot-Ginger” or “Butternut Curry” spread in a store. Also, Gourmet Creations includes some unexpected ingredients within each flavor. The Red Pepper spread has quinoa as one of its ingredients. The Carrot-Ginger spread includes sunflower seeds – so unique! I also liked how the Mexican Chili has chickpeas that had been crushed or chopped to add body to the spread, a nice textural touch.

Favorites: My favorite spreads were the Butternut Curry, Sundried Tomato, and the Mexican Chili. The sundried tomato spread works particularly well spread on sandwiches and wraps for lunches. I gently heated the Butternut Curry spread, as it reminded me a little of a butternut squash soup, but obviously thicker and with more tang. The Mexican Chili was good straight up with tortilla chips.

Family-Friend Factor: As a mom, I’d say that these dips are best suited to more mature palates, as most have some spicy tones. However, diet is learned. I remember being so surprised to witness my friend’s toddler scooping salsa straight from a jar! So, I guess it depends on how much spice you generally eat in meals. The spiciest dips (to me) were the Carrot-Ginger and Butternut Curry. I think the Red Pepper dip had the mildest flavor. (I used the red pepper dip in a quinoa bowl with avocado and served it to our 13-year old – she really enjoyed it.)

Serving Suggestions: Often when we buy dips and spreads, we simply think to pair them with tortilla chips, rice crackers, or pita breads. There are so many other ways to enjoy these dips. Here are some of my ideas…

Red Pepper Dip – As mentioned, I used it in a quinoa bowl, but you could also work it into hot pasta or use as a base for pizza.

Sundried Tomato – This was my favorite spread for sandwiches, but I also tried it in these cucumber bites, hollowing out about 3/4 of the centre (not all the way through) and filling with the spread. Do something similar with mini-peppers, makes a great snack or party appetizer.

Butternut Curry – Put an autumnal, ethnic spin on pizza, spreading as a base and topping with roasted vegetables and cashew cheese. Or, thin it out with coconut milk and mix it through steamed veggies like cauliflower, parsnip, and winter squash.

Mexican Chili – I liked this one straight up with tortilla chips, but it would be terrific mixed with quinoa and stuffed in taco shells,

Black Bean Salsa – Try this in stuffed baked potatoes. I’d use a combination of sweet potatoes and white potatoes, add a little of the salsa, some green onions, chopped red pepper, top with vegan cheese if you like and bake.

Carrot Ginger – This spread was lovely on this toasted gluten-free bread (below), and even better with a layer of cashew cheese.

I’m sure you could come up with other serving ideas. And… you have the chance, since Gourmet Creations is offering 2 boxes (12 dips) as a giveaway! To enter, leave a comment telling us which dip you’d like to try, or one of your serving ideas.

Since these dips need to be refrigerated, contest is open to resident of BC, Alberta, and Saskatchewan. For more details about Gourmet Creations spreads and their tasting events in your area, visit their site.

Disclosure: Gourmet Creation send samples of their spreads for me to try, and I was compensated for my time to review and host this giveaway. All opinions expressed are my own and not influenced in any way.

A couple of months ago, Paul returned from Costco with a big bag of frozen green chickpeas. I had heard about them, but never tried them, so I was pretty excited about his food find.

Green chickpeas are the raw, fresh form of chickpeas we know and love. They aren’t a fresh legume you find often in markets, but it is becoming easier to find them frozen. The taste, to me, is somewhat a cross between edamame and green peas. So, I think they would substitute well in many dishes where you might use either green peas or edamame. I first tried them in a cooked dish (briefly cooking through), and really enjoyed them. Then, I turned my thoughts to…

Hummus. Glorious hummus! I’ve only ever made hummus with cooked legumes, so I wasn’t sure the fam would dig this more ‘raw’ version. Plus it was green. That’s usually tricky with kids. Well, to my surprise and delight, it was a hit! With Paul and the older girls, anyhow. Our 5-year old is in the stage where everything green (other than green smoothies) is “ewwww”, so her vote doesn’t count right now. 😉

Personally, I would choose this over classic hummus… at least most days! The combination of flavors is a little addictive, and it is just so fresh and vibrant. We noshed on it straight up, but you could also use it in sandwiches and wraps, or for topping sweet spuds (that combination would be tasty)!

If you can get your hands on some frozen green chickpeas, they are worth experimenting with. If you can’t find them, try substituting frozen edamame here, or a half-and-half combo of frozen edamame and frozen green peas.

In a food processor (see note), combine all ingredients, starting with 3/4 tsp of salt and 2 tbsp of water. Puree until smoothed out, scraping down the processor bowl as needed. Taste, and add additional salt to taste, and extra water to thin out as desired. Serve!

Chickpeas Note: Add chickpeas to a pot of boiling water, and let cook about 3 minutes. Remove, and run under cold water. I cook them very briefly just to bring out their vibrant green color. Be sure to run them through cold water to stop the cooking process. If you cannot find green chickpeas, use a combination of green peas and edamame (half of each preferably), or the full amount of edamame.

Food processor Note: If you have a high-speed blender, you can puree it in the blender for a smoother consistency. I quite liked the more textured consistency with the food processor.

Please share your ideas for using green chickpeas, and of course your feedback on this recipe!

Before I get to the food today, I want to start with a note of gratitude. Thank you for all of your heartfelt comments here, and on FB, about Sarabi. It helped to read your beautiful experiences and kind comments. My sincere thanks.

Now… not too long ago, I hinted about these Cinnabon Muffins. Ok, more like teasing. Here and on instagram. Today, they are yours!

This recipe came almost effortlessly. Apart from the retesting, the idea just manifested! Literally standing in the kitchen with an itch to bake (please tell me I’m not the only one that is drawn to baking for no particular reason), and wanting an intense hit of cinnamony goodness. Next thing, these mini-muffins are baking up and diffusing the most irresistible aroma through the house!

They remind me of Cinnabon… which is rather peculiar because I’ve never had Cinnabon. But they are what I imagine Cinnabon to taste like, made vegan and more wholesome! Given I’ve never tasted Cinnabon, I’ll count on your votes whether this recipe is close.

My family LOVES these muffins. They disappear fast, but when I can squirrel a few away, I tuck them into packed lunches. They make a special treat for lunch, and great for school as they are nut-free.

I like to make the mini-muffin version best, but I’ve offered both size options for you in the recipe. Bake up, and let me know what you think!

Preheat oven to 350 degrees F and prepare a mini-muffin pan. Using a paper towel, wipe a smidgen of oil around the inside of each muffin cup. (Alternatively, you can prepare a regular size pan (see size note) with non-stick liners.)

To make the batter: In a large bowl, combine the flours, cinnamon, salt, then sift in the baking powder and soda. Mix well. In a small bowl, combine the yogurt, milk, maple syrup, vanilla and raisins or dates. Add wet mixture to dry, stirring through until just well combined (without overmixing).

To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.

Transfer batter into muffin cups. I like to use a mini-muffin pan (see size note), filling 22-24. Dollop about a teaspoon or two of the topping on each. When finished, sprinkle any remaining topping/cinnamon over the muffins. Bake for about 13 minutes, until set to the touch. Remove from oven, transfer to a cooling rack for a few minutes, then remove muffins and let cool fully on cooling rack.

Size Note: If you’d like to make regular size muffins, you can fill 11-12 cups. Baking time will be longer, about 20 minutes.